Pumpkin Pie

I love pumpkin pie.  No, I really love it...to me it is the pinnacle of Thanksgiving Dinner. I can't wait until the leaves change and the fall crisp-ness is in the air so I can start cooking with pumpkin.  But let's face it...some pumpkin pies are WAY better than others.  I found a recipe that is my favorite.  Guess what?  It's the recipe on the back of the Libby's canned pumpkin can.

Preheat your oven to 425 degrees.   Combine the dry ingredients in a small bowl.  
Beat 2 eggs in your mixer.  Stir in a 15 oz can of pumpkin.
Add sugar/spice mixture.
Mix well.
Slowly add a 12 oz can of evaporated milk.  Mix well.
Pour mixture into a pie shell.  This one was store-bought but you can make your own crust too.  I'm not judging you.  
It should look a little like this.  Make sure you put pie on baking sheet to cook in case there is a little spill-age.
Pie's done!  I have to wait a little bit for it to cool down...it's straight from the oven.
Room temp and ready to eat.  Looks beautiful doesn't it?
Cut into wedges and top with freshly whipped cream.  Ah-mazing.  

Famous Pumpkin Pie

3/4 cup sugar
1/2 tsp. salt
1 tsp ground cinnamon'1/2 tsp ground ginger
14 tsp ground cloves
2 large eggs
1 can (15 oz) pure pumpkin 
1 can (12 oz) evaporated milk
1 unbaked 9 inch pie shell

Mix sugar, salt, cinnamon, ginger and cloves in small bowl.  Beat eggs in large bowl.  Stir in pumpkin and sugar/spice mixture.  Gradually stir in evaporated milk.  Pour into pie shell.

Bake in preheated 425 degree oven for 15 minuets.  Reduce temperature to 350.  Bake 45-50 minutes or until knife inserted near center comes out clean.  Cool on wire rack for 2 hours.  Then serve immediately with freshly whipped cream, or refrigerate.  



1 Comment

1 Response to "Pumpkin Pie"

  1. Janette Thompson says:

    I am so glad you are coming to MY house for Thanksgiving! :)

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